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Mushroom Caponata

This is a lovely appetizer when served with crostini, pita bread, bagel chips or crackers. I've also used it as a topping over a salad of mixed greens. This mushroom version of a caponata is a twist on the traditional eggplant one.—Julia Cotton, Pacific Palisades, California
  • Total Time
    Prep: 40 min. Cook: 10 min.
  • Makes
    6 cups


  • 2 large green peppers, chopped
  • 1 large onion, chopped
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • 2 pounds fresh mushrooms, coarsely chopped
  • 1/2 cup pitted Greek olives, chopped
  • 1/4 cup balsamic vinegar
  • 1/4 cup tomato paste
  • 1 tablespoon sugar
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • Bagel chips or lightly toasted French bread baguette slices


  • In a large cast-iron or other heavy skillet, saute green peppers and onion in 1 tablespoon butter and 1 tablespoon oil for 10 minutes or until golden brown.
  • Add half the mushrooms and remaining butter and oil; saute until tender. Remove onion mixture and set aside. Saute remaining mushrooms until tender. Return all to the pan. Cover and simmer over medium-high heat for 2 minutes.
  • Add the olives, vinegar, tomato paste, sugar, oregano, salt and pepper. Reduce heat; simmer, uncovered, until thickened, about 10 minutes.
  • Serve warm or at room temperature with bagel chips or baguette slices.
To Make Ahead: Can be made 2 days in advance. Reheat over low when ready to serve.
Nutrition Facts
1/4 cup (calculated without bagel chips): 53 calories, 3g fat (1g saturated fat), 3mg cholesterol, 107mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

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